FlavScents AInsights Entry for 2-Acetyl Furan (CAS: 1192-62-7)

1. Identity & Chemical Information

• Common Name(s): 2-Acetyl furan
• IUPAC Name: 1-(furan-2-yl)ethanone
• CAS Number: 1192-62-7
• FEMA Number: 2099
• Other Identifiers: FL No. 13.002
• Molecular Formula: C6H6O2
• Molecular Weight: 110.11 g/mol

2-Acetyl furan is characterized by its furan ring, which is a five-membered aromatic ring with one oxygen atom. The acetyl group attached to the furan ring contributes to its distinct odor profile, often described as sweet and nutty. This structural feature is crucial for its role in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Acetyl furan is known for its sweet, nutty, and caramel-like aroma, which is often described as reminiscent of roasted nuts or popcorn. It has a moderate intensity and good diffusion, making it a valuable impact note in flavor formulations. The compound's odor threshold is relatively low, allowing it to impart a noticeable aroma even at low concentrations.

In flavor applications, 2-acetyl furan is typically used to enhance the roasted or baked character of food products, contributing to the overall sensory experience by adding depth and complexity.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Acetyl furan occurs naturally in a variety of foods, including coffee, roasted nuts, and baked goods. It is primarily formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process. This reaction is responsible for the development of complex flavors and aromas in cooked foods.

The presence of 2-acetyl furan in natural products allows it to be used in formulations labeled as "natural flavor," aligning with consumer preferences for natural ingredients.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

2-Acetyl furan is widely used in flavor formulations, particularly in categories such as bakery, confectionery, and savory products. It serves as an impact note, enhancing the roasted, nutty, and caramel-like characteristics of these products. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor profile.

The compound is relatively stable under typical processing conditions, although it may degrade at very high temperatures or in highly acidic environments. Formulators should consider these factors when designing products to ensure the desired flavor impact is maintained.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 2-acetyl furan is used to impart a warm, nutty, and slightly sweet aroma. It is commonly found in gourmand and oriental fragrance families, where it acts as a modifier or trace realism note. Typical concentration ranges in fragrance formulations are from 0.01% to 0.1%, depending on the desired effect and the complexity of the fragrance.

Due to its moderate volatility, 2-acetyl furan contributes primarily to the middle notes of a fragrance composition, providing a warm and inviting character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 13.002.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific restrictions varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

While 2-acetyl furan is widely approved for use in flavors, its use in fragrances may be subject to additional restrictions based on IFRA guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2-acetyl furan is considered safe at typical use levels in food, with an acceptable daily intake (ADI) established by regulatory authorities. The compound's margin of safety is generally high, given its low use levels and natural occurrence in foods.

In terms of dermal exposure, 2-acetyl furan is not known to be a significant irritant or sensitizer, although formulators should adhere to IFRA guidelines to ensure consumer safety. Inhalation exposure is primarily relevant in occupational settings, where proper ventilation and protective equipment should be used to minimize risk.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Acetyl furan is valued for its ability to enhance the roasted and nutty characteristics of flavor and fragrance compositions. It synergizes well with other Maillard reaction products and can be used to add depth and complexity to both sweet and savory profiles.

Common formulation pitfalls include overuse, which can lead to an overpowering or artificial aroma, and instability under extreme processing conditions. Formulators should carefully balance its concentration to achieve the desired sensory impact without compromising product stability.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-acetyl furan is well-established, with comprehensive sensory and regulatory information available from authoritative sources. While industry practices are generally well-documented, some variability in natural occurrence and formation pathways may exist, highlighting the importance of context-specific formulation considerations.

Citation hooks: FlavScents

QA Check

• All required sections 1-9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-09-01 07:16:34 GMT (p2)